Crockpot Southwestern Chicken - 21 Day Fix Approved

Crock Pot Southwestern Chicken::

Cook on low for 6 hours or until chicken easily shreds. Allow shredded chicken to cook in the juice for 30 minutes after shredding. If the chicken is frozen, you’ll need to cook for 8 hours.

3 Large Boneless Skinless Chicken Breasts (about 2 lbs??)

1- White Onion, diced

2- Bell Peppers, diced

2- 4oz Cans Diced Green Chiles

1- jalapeno (remove seeds if you don’t want the heat)

1- 15oz Can Black Beans, drained and rinses

1 1/2 Cups Frozen Corn

2- Limes, juiced

1 Cup- Chopped Cilantro

1/4-1/2 Cup of Water

3 tsp Coconut Oil

Chicken Seasoning:

2 Tbsp Chili

1 Tbsp Cumin

2 tsp garlic

2 tsp onion

1 tsp dried oregano

1 tsp sea salt (or pink Himalayan salt)

1/2 tsp pepper

*optional: dash cayenne to taste

Makes 6 servings -  Make it ahead of time and portion out through the week or use it for a big batch family meal >> whatever works for you

21 Day Fix Breakdown: 1- Red, 1- Green, 1-Yellow, 1/2 tsp: serving size about 1 1/4- 1 1/2 cups, depending on size of chicken.

Additional Serving ideas and box break down:

Add a yellow:

*with rice

*in a corn tortilla as a taco 

*with additional beans or corn

Add a green:

*Over a salad

*with extra veggies

*as a lettuce wrap

Add a purple:

*with salsa

Add a red:

*with green yogurt (in place of sour cream)

Add a blue:

*with cheese

*with avocado